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European Journal of Nutrition

, Volume 46, Issue 5, pp 271–278 | Cite as

Effect of pomegranate (Punica granatum) juice intake on hepatic oxidative stress

  • Ana FariaEmail author
  • Rosário Monteiro
  • Nuno Mateus
  • Isabel Azevedo
  • Conceição Calhau
ORIGINAL CONTRIBUTION

Abstract

Pomegranate juice (PJ) possesses a high antioxidant activity, which has been related to beneficial health properties. However, in vivo confirmation and characterization of these effects on biological systems are lacking and needed. This study was performed in order to investigate the effect of prolonged PJ ingestion on general oxidation status. For this purpose, mice ingested PJ (or water in control group) during four weeks, after which damage to lipids, proteins and DNA were evaluated as oxidative cell biomarkers. Levels of hepatic glutathione and the activities and expression of enzymes involved in its metabolism were determined. Catalase and SOD activities were quantified as these enzymes have a crucial role in antioxidant defence. Protection against protein and DNA oxidation was found in PJ group. There was also a significant decrease in GSH and GSSG, without change in the GSH/GSSG ratio. All studied enzymatic activities (GPx, GST, GR, SOD and catalase) were found to be decreased by PJ treatment. Additionally, RT-PCR results showed that GST and GS transcription were also decreased in this group. These results are compatible with a protective effect of PJ against systemic oxidative stress in mice.

Keywords

antioxidant defence enzymes glutathione oxidative damage pomegranate juice 

Abbreviations Used

GPx

Glutathione peroxidase

GR

glutathione reductase

GS

glutathione synthetase

GSH

reduced glutathione

GSSG

oxidized glutathione

GST

Glutathione-S-transferase

PJ

pomegranate juice

REL

relative expression level

RNS

reactive nitrogen species

ROS

reactive oxygen species

SOD

superoxide dismutase

Notes

Acknowledgments

Financial support of iBeSa (Instituto de Bebidas e Saúde) and FCT (POCTI, FEDER, Programa Comunitário de Apoio, SFRH/BD/28160/2006 and SFRH/BD/12622/2003) is gratefully acknowledged.

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Copyright information

© Spinger 2007

Authors and Affiliations

  • Ana Faria
    • 1
    • 2
    Email author
  • Rosário Monteiro
    • 1
    • 3
  • Nuno Mateus
    • 2
  • Isabel Azevedo
    • 1
  • Conceição Calhau
    • 1
  1. 1.Dept. of Biochemistry (U38-FCT), Faculty of MedicineUniversity of PortoPortoPortugal
  2. 2.Chemistry Investigation Centre, Dept. of Chemistry, Faculty of SciencesUniversity of PortoProtoPortugal
  3. 3.Faculty of Nutrition and Food SciencesUniversity of PortoPortoPortugal

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